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Spinach Ricotta Gnocchi
Yield: 2 servings
Ingredients and directions for this recipe
=== FOR TOMATO SAUCE ===
1 Garlic clove; minced
1/3 c Finely-chopped onion
1 tb Olive oil
1 cn Whole tomatoes - (14 to 16
-oz); drained, chopped,
Reserving juice
1/4 c Dry red wine
Salt; to taste
Freshly-ground black pepper;
-to taste
=== FOR GNOCCHI ===
1 pk Frozen chopped spinach -;
-(10 oz)
1 c Whole-milk ricotta
2/3 c Freshly-grated Parmesan
1 lg Egg yolk
2 tb All-purpose flour; plus
-additional
For forming gnocchi
Freshly-grated nutmeg; to
-taste
Make sauce: In a 9- to 10-inch heavy skillet cook garlic and onion in oil
over moderately-low heat, stirring, until onion is softened. Add tomatoes
with reserved juice, wine and salt and pepper to taste and simmer,
uncovered, stirring occasionally, until thickened, 20 to 25 minutes. Make
gnocchi while sauce is cooking: In a small saucepan combine spinach with
1/2 cup water and simmer, covered, breaking up with a fork occasionally, 5
to 7 minutes. Drain spinach in a colander and rinse under cold water to
cool. Squeeze spinach in small handfuls until as dry as possible and chop
fine. In a 5-quart saucepan bring 4 quarts salted water to a boil for
cooking gnocchi. Set broiler rack about 4 inches from heat and preheat
broiler. In a bowl stir together spinach, ricotta, 1/3 cup Parmesan, egg
yolk, 2 tablespoons flour, nutmeg, and salt and pepper to taste until
combined well ( mixture will be very soft). With well-floured hands form
rounded tablespoons of mixture into logs about 2 inches long and 1 inch in
diameter (about 18) and transfer gnocchi as formed to a sheet of wax paper.
Working in 2 batches, carefully transfer gnocchi with a spatula to boiling
water and cook until they rise to the surface, about 2 minutes. Transfer
gnocchi as cooked with a slotted spoon to a buttered shallow baking dish
large enough to hold them in one layer and sprinkle with remaining 1/3 cup
Parmesan. Broil gnocchi until very hot and cheese is melted, 3 to 5
minutes. Serve gnocchi with tomato sauce. This recipe yields 2 servings.
See also:
Previous recipe Spinach Rice Timbales^
Next recipe Spinach Ricotta Gnocchi With Tomato Sauce
Or try one of these recipes:
Black Tie Tomatoes
Dad's Peanut Butter Fudge